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Leftover Turkey Noodle Casserole

Recipe Link: http://recipe-a-day.com

List of Ingredients




2-1/2 cups turkey leftovers, cut into small pieces OR 2 pounds ground Turkey
2 cups celery, chopped
1/4 cup green bell pepper, chopped
1/4 cup red bell pepper, chopped
1/4 cup onion, chopped
10 ounce can cream of mushroom soup, undiluted
8 ounce can water chestnuts, drained and sliced
4 ounce can mushrooms, drained and sliced
1/4 cup light soy sauce
1/2 teaspoon lemon-pepper seasoning
8 ounces sour cream
8 ounces egg noodles, cooked and drained



Recipe



1. Pre-heat oven to 350-F degrees and lightly grease a covered 2-quart casserole. (If freezing half of the mixture prepare two 1-quart covered casseroles.)

2. If using ground turkey, brown in a large skillet over medium heat. If using leftover turkey pieces, warm the bits in a large skillet over medium heat.

3. Add the celery, green and red bell peppers, and onion, cook until tender stirring frequently.

4. Stir in the undiluted cream of mushroom soup, sliced water chestnuts, mushrooms, soy sauce and lemon-pepper seasoning. Reduce heat and simmer for 20 minutes, checking occasionally.

5. Meanwhile, cook and drain the noodles. Toss the noodles back into the warm pot and add the sour cream. Stir to distribute the sour cream through the noodles, then add the mixture to the skillet.

6. Toss to combine, then pour the entire contents of the skillet into a greased covered 2-quart baking dish. (Or divide the casserole in half and freeze one portion in a 1-quart covered casserole for up to three months. Prepare the remaining casserole in a second 1-quart covered dish.)

7. Bake, covered for 30 to 35 minutes to warm through.
From: http://www.recipe-a-day.com/

Serves 12